Medford mail tribune., July 07, 1957, Image 34

V" "''''3 SISSSs.. .Ei;' cookbook
Among the official "weeks" and "months" devoted to
the promotion and honor of American products
and services, we can all pay enthusiastic
tribute to the beloved, succulent
subject of "Hot Dog Month" in
July . . . popular subject of
song and story and good,
good eating.
3.
AVMJSTA
Frankturter Toppings
Make a lengthwise slit almost through
each frankfurter. Top franks with any of
the following mixtures. If franks are to
be broiled, set temperature control of
range at Broil (500F or higher).
Frilly Frank Have ready 1 cup whipped
potatoes and whip in (in order) until
fluffy, 1 tablespoon butter or margarine,
4 cup hot milk and a mixture of tea
spoon salt and Va teaspoon pepper. Mix
thoroughly with 3 tablespoons each
chopped onion, tweet pickle, plmlento
and crumbled pan-broiled bacon. Open slit
franks and spread cut surfaces with pre
pared muiiard. Using a No. 7 star tube
and a pastry bag, pipe potato mixture
attractively over frankfurters. Sprinkle
each with a mixture of grated sharp
Cheddar cheese and fine dry bread crumbs
(1 part crumbs to 3 parts cheese). Bake
at 350F 20 min., or until thoroughly
heated. Or, broil 4 to 5 in. from source of
heat 7 to 8 min., or until lightly browned.
Pineapple-Clated Frankt Drain contents
of 1 9-oz. can sliced pineapple (4 slices).
Cut pineapple slices crosswise through
center, forming two rings. Cut each slice
into "fans". Mix together in a saucepan
Vi cup firmly packed brown sugar, 2 tea
spoons cornstarch, and Vi teaspoon dry
mustard. Stir in cup pineapple ulce.
Bring rapidly to boiling, stirring con
stantly. Cook until mixture is slightly
thickened and clear. Open slit franks and
arrange pineapple "fans" on frankfurters.
Spread glaze over pineapple and sprinkle
lightly with ground cloves. Bake at 350F
about 20 min.
4 sS'
Flavor-Filled Frankt Mix together sweet
pickle relish and prepared mustard (8 parts
pickle relish to 1 part mustard). Fill
franks with relish mixture. Wrap with
bacon as for Bacon-Wrapped Franks. Put
into a baking dish and bake at 37SF 25
min., turning occasionally.
Pineapple-Cheete Frankt Cut slits only
three-fourths of the way through franks.
Drain the contents of 1 9-oz. can pine
apple tidbits (about cup, drained) . Cut
Cheddar cheese into wedge-shaped pieces
(about the same size as the pineapple
tidbits). Alternately arrange cheese and
pineapple tidbits in frankfurters. Broil
4 in. from source of heat 5 to 6 min., or
until cheese begins to melt.
Frank$ with Peppy Cocktail Sauce Cut
franks diagonally into 1-to 2-inch pieces.
Impale on wooden picks and serve with
this peppy sauce: Mix together 1 cup
catsup, 1 tablespoon lemon ulce, 1 tea
spoon onion juice, V teaspoon Worcester
shire sauce, few drops Tabasco, 1 table
spoon sugar, 1 tablespoon prepared horse
radish, and V4 teaspoon salt. Chill sauce
in refrigerator.
Bacon-Wrapped Frankt Cut process
American cheese into 4xx-in. strips.
Put one strip of cheese into each slit
frankfurter. Set out bacon slices. Starting
at one end, wrap one slice of bacon
around each frankfurter; secure ends
with whole cloves. Broil 3 in. from source
of heat until bacon is crisp, turning once.
Muttard Frankt Making diagonal cuts,
score to make a diamond pattern on each
frank. Spread slits with prepared mustard.
Broil about 4 to 5 in. from source of heat
until lightly browned and thoroughly
heated.
Frank and Bean Bake Set aside to drain
2 1-lb. cans baked beans (about 3 cups,
drained). Mix with the beans cup
sweet pickle relish, drained, Vi cup catsup,
2 tablespoons minced onion, V teaspoon
chill powder, and cup crumbled pan
broiled bacon. Open slit franks and pile
bean mixture on frankfurters. Spoon a
small amount of catsup over top of bean
mixture. Bake at 350F about 20 min., or
until thoroughly heated. Or, broil 4 to 5
in. from source of heat about 7 to 8 min.
Enough for 10 franks.
Blue-Cheete-Olive Frank Blend to
gether thoroughly 6 oz. softened cream
cheese, 2 oz. crumbled Blue cheese, 2 tea
spoons grated onion, and 1 teaspoon
Worcestershire sauce. Cut 8 large plmiento
stuffed olives into crosswise slices. Open
slit franks and spread cut surfaces evenly
with cheese mixture. Arrange about 5 of
the olive slices on each frank. Bake at
350F about 15 min., or until thoroughly
heated. Enough for 8 franks.
Pickle Frankt Cut gashes in franks.
Tuck thin slices of tweet pickle into
gashes. Broil about 4 to 5 in. from source
of heat until lightly browned and thor
oughly heated.
Tomato-Topped Frankt Have ready thin
slices of tomato, cut in quarters; thin
slices of small onlont, and thin slices of
Cheddar cheese. Open slit franks and ar
range cheese slices on cut surface. Broil
about 4 in. from source of heat until
cheese is melted. Arrange 2 tomato quar
ters and 2 onion slices on each frank.
Garnish with minced parsley.
( Continued on page 11)
6 family Weekly, July 7, 1957